Barbecued Meatloaf with Shiitake Mushrooms (Weber's Real Grilling)


Rita Y

TVWBB Emerald Member
This sounds good....I might give it a try this weekend. -- Rita


Makes 6–8 servings.
Prep time: 20 minutes
Grilling time: about 1 1/2 hours

12 shiitake mushrooms, about 6 ounces total, each 1 1/2 to 2 inches across
Extra virgin olive oil

1 cup bread crumbs
1/4 cup milk
2 pounds ground chuck (80% lean)
1 egg, lightly beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon kosher salt
1/4 teaspoon finely ground fresh black pepper

1/3 cup barbecue sauce

1. To prepare the meatloaf: Remove and discard the tough stems from the mushrooms and then generously brush or spray them with oil. Grill over Direct/ Medium heat until barely tender, 6 to 7 minutes, turning once or twice. When cool enough to handle, cut the mushrooms into 1/4-inch pieces.

2. In a medium bowl combine the bread crumbs and milk, mix well, and let stand while combining the rest of the ingredients.

3. In a large bowl, combine the meatloaf ingredients (through the pepper), including the mushrooms and soaked bread crumbs. Using your hands, mix the ingredients thoroughly but do not overwork. Form into a loaf about 9 inches long and 5 inches wide. Place the loaf in the middle of a disposable aluminum pan. Grill over Indirect/ Medium heat for 45 minutes.

4. After 45 minutes of grilling, brush the barbecue sauce over the top and sides of the meatloaf and continue to grill until the internal temperature reaches 160°F, 40 to 45 minutes more. Let rest for 5 to 10 minutes. Cut into 1-inch slices and serve warm.

Source: “Weber’s Real Grilling” by Jamie Purviance (page 102) © 2005 Weber-Stephen Products Co., ISBN 0-376-02046--6